Quick Breads - Mixing Methods

Mixing Methods

There are three basic methods for making quick breads: the quick-bread method, the creaming method, and the biscuit method. These three methods combine the rise of the chemical leavener with advantageous lift from other ingredients.

Layer cakes and shortbread cookies are made using the creaming method. Pie crust is made using the shortening method.

• The muffin method, also known as the quick-bread method, blending method and stirring method. This method is for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten eggs which have trapped air, causing the product to rise. In these recipes, the fats are liquid, such as cooking oil. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift.
• The creaming method is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air pockets in the creamed butter with the rise from the chemical leaveners. Gentle folding of the final ingredients prevents destroying these pockets.
• The biscuit method or shortening method is a technique which is used for biscuits and scones. This method cuts chilled fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two forks. The layering from these process gives rise and adds flakiness as the folds of fat melt during baking. Confusingly, while this technique produces "shortened" cakes and breads (regardless of whether the chosen fat is vegetable shortening), unleavened shortbread cookies are made with the creaming method, and strawberry shortcake recipes may use any of these three methods.